Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           lemon juice
   2      tablespoons   margarine -- melted
   2      tablespoons   vegetable oil
   2      tablespoons   parsley -- chopped
   2      tablespoons   sesame seeds
   1      tablespoon    Tabasco hot sauce
     1/2  teaspoon      ground ginger
     1/2  teaspoon      salt
   4                    brook trout -- about 1 pound each

Preparation:

In shallow dish, combine lemon juice, margarine, oil, parsley, sesame seeds, TABASCO sauce, ginger and salt; mix well. Pierce skin of fish in several places with tines of fork. Roll fish in juice mixture to coat inside and out. Cover. Refrigerate 30 minutes to 1 hour, turning occasionally. Remove fish from marinade; reserve marinade. Place fish in hand-held hinged grill; brush fish with reserved marinade. Cook about 4 inch from hot coals 5 minutes. Turn; brush with marinade, cook 5 minutes longer. Fish is done when it flakes easily with fork. If desired, serve with additional TABASCO sauce.